Spicy Indian Mixture Recipe – Omapodi, Boondi & Beaten Rice Snack

Last Updated on 2 months by Neha Deshmukh

Spicy Indian Mixture Recipe – Omapodi, Boondi & Beaten Rice Snack

Introduction

Oh, this mixture! It’s the snack in my house. Seriously, a batch never lasts long. It’s crunchy, spicy, savory, and just… addictive. I first made this for a Diwali gathering years ago, and it’s been a request ever since. It’s perfect with a cup of chai, a quick afternoon pick-me-up, or just when you need a little something to munch on. This spicy Indian mixture is a delightful blend of textures and flavors – you’ll absolutely love it!

Why You’ll Love This Recipe

This isn’t just any snack mix. It’s a celebration of Indian flavors and textures. The combination of crispy sev (omapodi), crunchy boondi, airy beaten rice, and flavorful nuts is simply irresistible. Plus, it’s surprisingly easy to make, especially if you use store-bought omapodi and boondi. It’s a fantastic way to satisfy those savory cravings!

Ingredients

Here’s what you’ll need to whip up a batch of this delicious mixture:

• 2 cups Omapodi (Sev)
• 2 cups Kara Boondi
• 1 cup Beaten rice (Aval/Poha)
• ½ cup Fried gram (Pottu Kadalai)
• Handful of Peanuts
• Handful of Cashew nuts
• Fistful of Curry leaves
• Oil for deep frying
• Salt and chili powder to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Omapodi (Sev) – Regional Variations & Homemade vs. Store-Bought

Omapodi, or sev, is a classic Indian snack made from gram flour. You can find it in most Indian grocery stores. There are regional variations – some are thicker, some are thinner, some are spicier. Feel free to use your favorite! Making it from scratch is rewarding, but store-bought works perfectly well for this recipe.

Kara Boondi – Spice Level & Authenticity

Kara boondi is spicy fried gram flour balls. Again, you can find this pre-made. The spice level varies, so taste it before adding extra chili powder to the mixture. Authentic kara boondi has a lovely, slightly tangy flavor.

Beaten Rice (Aval/Poha) – Types & Preparation

Beaten rice, also known as aval or poha, adds a lovely lightness to the mix. You can find both thick and thin varieties. For this recipe, either works, but thinner poha gets extra crispy.

Fried Gram (Pottu Kadalai) – Health Benefits & Substitutions

Fried gram (pottu kadalai) is a good source of protein and fiber. If you can’t find it, you can substitute with roasted chana dal (split chickpeas), though the flavor will be slightly different.

Peanuts, Cashew Nuts & Curry Leaves – Freshness & Flavor

Use fresh peanuts and cashew nuts for the best flavor. Curry leaves must be fresh – dried ones just don’t have the same aroma.

Oil for Deep Frying – Choosing the Right Oil

I prefer using groundnut oil for deep frying because of its high smoke point and neutral flavor. Sunflower oil or vegetable oil also work well.

Salt and Chili Powder – Adjusting to Your Preference

This is where you get to customize! I like a good kick, but feel free to adjust the chili powder to your liking. Kashmiri chili powder gives a beautiful color with mild heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare Omapodi (Sev) by following the linked recipe. Crush it lightly and set aside.
2. Prepare Kara Boondi using the provided recipe and keep ready.
3. Heat oil in a pan and fry fried gram (pottu kadalai) until crisp. Drain and set aside.
4. In the same oil, fry beaten rice (aval/poha) until golden. Drain excess oil on paper towels.
5. Separately fry peanuts, cashew nuts, and curry leaves until golden and crispy.
6. Combine all fried ingredients, crushed Omapodi, and Kara Boondi in a large bowl.
7. Sprinkle salt and chili powder as per taste. Mix thoroughly to ensure even seasoning.
8. Store in an airtight container or serve immediately with tea/coffee.

Expert Tips

A few little secrets to make this mixture perfect.

Achieving the Perfect Crispness

The key to a great mixture is crispness! Make sure all the ingredients are thoroughly dried after frying. Spreading them on paper towels helps a lot.

Preventing Ingredients from Becoming Soggy

Don’t add the salt and chili powder until just before serving or storing. This prevents the ingredients from absorbing moisture and becoming soggy.

Adjusting Spice Levels

Start with a small amount of chili powder and taste as you go. You can always add more, but you can’t take it away!

Making Ahead & Storage

You can fry the individual ingredients ahead of time and store them separately in airtight containers. Then, just combine and season when you’re ready to serve.

Variations

Let’s get creative!

Vegan Adaptation

This recipe is naturally vegan! Just double-check that your kara boondi doesn’t contain any dairy.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Use ¼ teaspoon chili powder or skip it altogether.
• Medium: Use ½ teaspoon chili powder.
• Hot: Use 1 teaspoon or more chili powder, or add a pinch of cayenne pepper.

Festival Adaptations (Diwali, Tea Time Snacks)

During Diwali, my family loves to add a sprinkle of powdered sugar for a sweet and spicy kick. It’s also fantastic for everyday tea time!

Serving Suggestions

This mixture is delicious on its own, but it’s also great with:

• A cup of hot chai
• A bowl of yogurt
• As a topping for salads

Storage Instructions

Store the mixture in an airtight container at room temperature for up to a week. If it loses its crispness, you can briefly reheat it in a preheated oven at 350°F (175°C) for a few minutes.

FAQs

Got questions? I’ve got answers!

What is the best way to store this mixture to keep it crispy?

An airtight container is key! Make sure the ingredients are completely cool and dry before storing.

Can I use different types of nuts in this recipe?

Absolutely! Almonds, pistachios, or even macadamia nuts would be delicious.

Is it possible to make this mixture without deep frying?

You could try roasting the ingredients in the oven, but the texture won’t be quite the same. Deep frying gives that signature crispness.

What is the shelf life of this homemade mixture?

It’s best enjoyed within a week, but it can last for up to two weeks if stored properly.

Can I adjust the amount of chili powder to make it less spicy?

Definitely! Start with a small amount and add more to taste.